Pumpkin is a versatile vegetable. It can be used in sweet as well as savory dishes. As the weather changes from summer to autumn, the delicious smell of pumpkin starts to fill the air and you know it is time to start experimenting with different recipes. Pumpkin is not just used for pies; it has many other uses such as pumpkin soup, squash, pumpkin gravy dish, cheesecake, pancakes and, of course, sweet and savory pumpkin bread recipe. Here is an easy to prepare pumpkin bread recipe with canned pumpkin that can be served as an entrée or a dessert.

What you will need (for one normal-sized loaf):

Canned pumpkin – 500 grams

Egg – 1 large

Vegetable oil – ⅓ cup

Water – ¼ cup

Normal sugar – 1 cup

All-purpose flour – 1 ¼ cups

Baking soda – ¾ teaspoon

Salt – ½ teaspoon

Powdered cinnamon – ¼ teaspoon

Powdered nutmeg – ¼ teaspoon

Powdered cloves – ⅛ teaspoon

Ground ginger – ⅛ teaspoon

Preparation:

Preheat the oven to 350°F or 180°C.

Grease a bread loaf pan with a little butter or oil and sprinkle some flour over it so that it covers the butter in a light film. Shake out the excess flour.

In a deep bowl, break the egg and add the sugar to it.

Using a blender or a food processer, whisk the egg and sugar mix to get a fluffy texture.

Add the vegetable oil and whisk some more.

For this recipe, you will need pumpkin puree. To prepare the puree, cut the canned pumpkin in small pieces and boil for a few minutes until tender.

Puree the pumpkin pieces in a blender then pass the puree through a sieve to get a smooth paste. Add water to this.

Mix this paste with the oil-egg-sugar mix and again blend well and set aside.